Spaghetti Sauce Stew Beef Recipes

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SPAGHETTI SAUCE WITH GROUND BEEF



Spaghetti Sauce with Ground Beef image

This recipe has been handed down from my mother. It is a family favorite and will not be replaced! (Definite husband pleaser!)

Provided by Hank's Mom

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 1h25m

Yield 8

Number Of Ingredients 11

1 pound ground beef
1 onion, chopped
4 cloves garlic, minced
1 small green bell pepper, diced
1 (28 ounce) can diced tomatoes
1 (16 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon salt
½ teaspoon black pepper

Steps:

  • Combine ground beef, onion, garlic, and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.
  • Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.

Nutrition Facts : Calories 185.1 calories, Carbohydrate 15 g, Cholesterol 34.8 mg, Fat 9.3 g, Fiber 3.6 g, Protein 12.4 g, SaturatedFat 3.5 g, Sodium 930.8 mg, Sugar 8.6 g

SPAGHETTI SAUCE



Spaghetti Sauce image

This is a quick recipe for tomato sauce. I have just given the outline for the sauce, but you can add any kind of vegetables to it. I especially like it with mushrooms and peppers.

Provided by COURTNEYNOONAN

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 30m

Yield 4

Number Of Ingredients 8

2 teaspoons olive oil
½ small onion, chopped
2 green onions, chopped
2 teaspoons crushed garlic
1 (28 ounce) can peeled and diced tomatoes
4 teaspoons dried basil
4 teaspoons dried oregano
1 teaspoon white sugar

Steps:

  • In a large saucepan heat oil over medium heat. Saute onion, green onion and garlic. When onions are clear, stir in tomatoes, basil, oregano and sugar. Bring to a boil, reduce heat to low, and simmer for 20 minutes.

Nutrition Facts : Calories 81.5 calories, Carbohydrate 11.1 g, Fat 2.6 g, Fiber 3.2 g, Protein 2.3 g, SaturatedFat 0.4 g, Sodium 310.2 mg, Sugar 6.7 g

BEEF STEW WITH PASTA



Beef Stew with Pasta image

I have happy memories of my mother's tomato-y beef stew, so I combined her recipe with a bunch of fall veggies I needed to use. The result was a fun, fill-you-up dinner. -Kristen Heigl, Staten Island, New York

Provided by Taste of Home

Categories     Dinner

Time 2h40m

Yield 12 servings (5 quarts).

Number Of Ingredients 16

3 tablespoons olive oil, divided
2 pounds beef stew meat
4 medium carrots, cut into 1-inch pieces
1 large onion, chopped
4 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, drained
1 can (12 ounces) tomato paste
3/4 teaspoon salt
1/2 teaspoon pepper
2 cartons (32 ounces each) chicken broth
2 tablespoons minced fresh parsley, optional
2 pounds potatoes (about 4 medium), peeled and cubed
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup grated Parmesan cheese
1-1/2 cups uncooked ditalini or other small pasta
2 cups chopped fresh spinach

Steps:

  • In a 7-qt. Dutch oven, heat 1 tablespoon oil over medium-high heat; brown half the beef. Remove from pan. Repeat with additional oil and remaining beef., In same pan, saute carrots and onion in remaining oil until onion is tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in tomatoes, tomato paste, salt, pepper, broth, beef and, if desired, parsley; bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours., Stir in potatoes, beans and cheese; bring to a boil. Stir in pasta. Reduce heat; simmer, uncovered, until beef and vegetables are tender, 15-20 minutes, stirring occasionally. Stir in spinach until wilted.

Nutrition Facts : Calories 342 calories, Fat 10g fat (3g saturated fat), Cholesterol 52mg cholesterol, Sodium 999mg sodium, Carbohydrate 40g carbohydrate (7g sugars, Fiber 5g fiber), Protein 23g protein.

BEEF SPAGHETTI SAUCE



Beef Spaghetti Sauce image

Need to feed a group? This easy sauce requires just minutes of preparation and simmers 'til supper time. It's shared by Kimberly Rockwell of Charlotte, North Carolina.

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 12 servings.

Number Of Ingredients 16

1-1/2 pounds lean ground beef (90% lean)
1 large onion, chopped
1 large green pepper, chopped
1/2 pound sliced fresh mushrooms
3 cans (15 ounces each) crushed tomatoes
1 can (6 ounces) tomato paste
1/2 cup ketchup
1 tablespoon sugar
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon Italian seasoning
1 teaspoon Worcestershire sauce
1/2 teaspoon pepper

Steps:

  • In a large saucepan coated with cooking spray, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the mushrooms; cook and stir for 2 minutes. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.

Nutrition Facts : Calories 163 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 516mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 4g fiber), Protein 14g protein. Diabetic Exchanges

SPAGHETTI SAUCE CHICKEN AFRITADA



Spaghetti Sauce Chicken Afritada image

Afritada, a traditional chicken and vegetable stew, is a gateway dish to Filipino cuisine. Spaghetti sauce, instead of fresh tomatoes or tomato sauce, is used in this recipe for convenience and taste.

Provided by Dalena Haskins Benavente

Categories     Philippines     Kid-Friendly     Small Plates     Chicken     Stew     Soup/Stew     Potato     Carrot     Tomato     Garlic     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Peanut Free

Yield 6-8 servings

Number Of Ingredients 16

1/4 cup vegetable oil
6 cloves garlic, finely chopped
2 medium onions, halved and sliced into thin half-moons
4 pounds bone-in, skinless chicken pieces
3 large potatoes, peeled, halved lengthwise, and quartered crosswise
2 large carrots, coarsely chopped
2 cups unsalted chicken broth or water
1 (24-ounce) jar spaghetti sauce
1/2 cup soy sauce
2 teaspoons granulated sugar
1 teaspoon freshly ground black pepper
2 small bay leaves
2 red bell peppers, seeded and sliced into strips
1 green bell pepper, seeded and sliced into strips
2 tablespoons fish sauce, for serving (optional)
6-8 cups cooked white rice, for serving

Steps:

  • In a large stockpot, heat the oil over medium-high heat. Add the garlic and onions and cook for 3 minutes, until the onions are soft.
  • Add the chicken pieces and cook for 3 to 5 minutes, turning occasionally, until the chicken is no longer raw on the outside.
  • Stir in the potatoes, carrots, chicken broth, spaghetti sauce, soy sauce, sugar, black pepper, and bay leaves. Stir well and bring the mixture to a boil. Reduce the heat to medium and cook, uncovered, for 20 minutes.
  • Add the bell peppers. Continue cooking for another 15 to 20 minutes, until the potatoes are fork tender.
  • Remove the afritada from the heat. Stir in the fish sauce, if using, and serve hot with the rice.

SPAGHETTI SAUCE- STEW BEEF



Spaghetti Sauce- Stew Beef image

My mom's spaghetti sauce..... I KNOW it sounds totally odd, but I swear, it is unbelievably delicious! Simple to make using a pressure cooker and is spicy-hot. Enjoy served over thick spaghetti (al dente) with a green salad and a nice glass of wine (although she would probably prefer coffee!)

Provided by hollyfrolly

Categories     Meat

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 lb beef stew meat
1 (18 ounce) can chopped stewed tomatoes
1 lb mushroom, sliced
1 1/4 ounces spaghetti sauce mix, use only half (store-bought)
2 tablespoons extra virgin olive oil
1/4 cup red wine (only use what you would drink!)
3 garlic cloves, minced
1 -2 serrano chili, sliced in half lengthwise and de-seeded (1 for mild, 2 for spicy!)
salt, to taste
pepper, to taste
water, to cover beef

Steps:

  • Season beef with salt and pepper.
  • Over high flame, heat olive oil in pressure cooker.
  • Brown beef on all sides- about 5 minutes.
  • Add garlic and saute for about 30 seconds.
  • Cover beef with enough water to submerge.
  • Cook beef in pressure cooker with lid on, on high heat for 20 minutes. (Continuously, carefully "shake" cooker over flame to be sure beef does not stick to bottom of pan.).
  • Reduce heat to medium-low and continue to cook for additional 15 minutes.
  • Allow cooker to cool (follow your cooker's manual- mine says to run under cold water to release bobber.).
  • Release lid and stir.
  • Drain about 1/2 liquid from cooker- use a baster.
  • Add tomatoes, mushrooms, wine, Serrano chilies and spaghetti sauce seasoning.
  • Place lid on cooker and cook on medium heat for 25 minutes. Lower heat to medium-low low and cook for additional 20 minutes.
  • Cool and remove lid.
  • Remove Serrano from sauce (if desired) and serve on top of thick spaghetti noodles.

Nutrition Facts : Calories 276.6, Fat 18.3, SaturatedFat 6.3, Cholesterol 59, Sodium 567.6, Carbohydrate 9.6, Fiber 1.4, Sugar 4.1, Protein 17.8

ITALIAN SPAGHETTI SAUCE WITH MEATBALLS, SAUSAGE AND STEW BEEF



Italian Spaghetti Sauce With Meatballs, Sausage and Stew Beef image

My mother-in-law has a life-long friend named Rosie, a dear Italian woman, who shared with us her family recipe for a hearty spaghetti sauce. I usually omit the ribs, as I'm not that much of a carnivore! Oftentimes I just make the meatballs with the sauce. No need to fry or bake the meatballs, add just add carefully to the hot sauce, then simmer.

Provided by wirkwoman1

Categories     Meat

Time 3h5m

Yield 8-10 serving(s)

Number Of Ingredients 17

2 teaspoons oil
6 pieces stewing beef
3 Italian sausages
1/2 lb boneless rib
12 ounces tomato paste
30 ounces water
1/4 teaspoon oregano
1/4 teaspoon pepper
1/4 teaspoon parsley
1 tablespoon salt
1/4 cup onion, diced
1/2 loaf Italian bread (3 days old)
1 lb hamburger
2 eggs
1/4 cup romano cheese, Grated (a large handful)
1 dash garlic salt
1 dash pepper

Steps:

  • Pour oil into skillet. Cook stew beef, sausages and ribs until brown.
  • Add onion and continue to cook until the onions turn golden brown.
  • Remove all meats except for the beef and put them in a dish and cover to keep warm. Add beef, onions, tomato paste, water, and spices, to a heavy bottomed dutch oven, mixing well.
  • Cover and cook 1½ hours. Return meats to pan and cook an additional ¾ hours.
  • Add warm water to the dry bread. Squeeze out 2 handfuls and put into large bowl.
  • Add hamburg, eggs, Romano cheese, garlic salt and pepper.
  • Mix all of the Meatball's ingredients together. Shape into meatballs and add to sauce 25 minutes before the sauce is done. Watch carefully for burning.

Nutrition Facts : Calories 457.2, Fat 28.9, SaturatedFat 11, Cholesterol 136.7, Sodium 1853.4, Carbohydrate 19.7, Fiber 2.6, Sugar 6, Protein 29.5

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